Recipes
Melange Classique
This fanciful French blend combines nutmeg and pepper with a healthy harvest from the herb garden, to satisfy all your taste buds. Melange Classique is an all purpose seasoning for stews and roasts, pate, stuffing and bean dishes. Melange Classique will work well as a rub on any meat, particularly lamb, duck and pork.
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Herbes de la Garrigue
Herbes de la Garrigue is similar to the more famous herb blend from Provence but with the hearty additions of rosemary, fennel, mint and Turkish bay leaf. Try it on grilled meats, to flavor home baked breads, in a pot of soup, or anywhere you'd like some of the rustic flavors from southwestern France.
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Coriander Roasted Beets
Roasting beets concentrates their flavor, and the complement of coriander is delicious. We like to roast a whole pan-full and serve them alone as a side dish or atop a dark leafy green salad of chard, kale and spinach. Choose beets of a similar size so they cook at about the same rate, and both the gold and red varieties can be used alone or in combination. The spice mix of coriander, sesame, marjoram and Urfa is bright and pleasing with just a hint of mild heat. Inspired by our love of Dukkah and Green Za'atar, this blend is a variation on those themes with coriander taking center stage.This spice mixture goes well with other roasted vegetables too - like carrots or parsnips and can be used as a crust on meat and seafood. You can vary the consistency to go with your dish - we like it medium-fine to sprinkle on vegetables and a more coarse to use as a crust. For another variation, grind the coriander seeds, but leave the sesame seeds whole for additional crunch. Out of the oven, these beets have heavenly, and healthy flavor. Enjoy.
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